Australian salmon catch and cook

Watch us catch fresh Australian salmon, then turn it into crispy homemade Salmon & Potato Fish Cakes. Simple, delicious, and easy to make! If you enjoyed the video, don't forget to 👍 Like, 💬 Comment, and 🔔 Subscribe for more Catch, Clean, Cook adventures. #CatchCleanCook #Salmon #Fishing Crispy Salmon & Potato Fish Cakes Recipe: Makes: 6-8 fish cakes Prep time: 20 minutes Cook time: 15 minutes Ingredients 500 g potatoes, peeled and chopped 300 g cooked salmon (skin and bones removed, flaked) Zest of 1 lemon 1–2 tablespoons lemon juice 2 tablespoons chopped fresh parsley (optional) 1 small garlic clove, minced (optional) Salt and black pepper, to taste 1 egg, beaten 1 cup breadcrumbs (plus extra if needed) 2–3 tablespoons olive oil or butter for frying Method: Cook the potatoes Boil the potatoes in salted water for 15–20 minutes until tender. Drain well and allow them to steam dry for a few minutes. Mash until smooth and let cool slightly. Prepare the mixture Add the flaked cooked salmon to the mashed potatoes. Stir in the lemon zest, lemon juice, parsley (if using), garlic (if using), and season with salt and pepper. Mix until everything is evenly combined. Shape the fish cakes Divide the mixture into equal portions. Shape each into a patty about 2 cm thick. Coat with flour Dip each fish cake into the beaten egg. Coat evenly in the breadcrumbs, pressing gently so they stick well. Refrigerate for 20–30 minutes if you have time—this helps them hold together while cooking. Cook Heat the olive oil or butter in a large frying pan over medium heat. Cook the fish cakes for 4–5 minutes on each side until golden brown and heated through.